Now popular across Italy thanks to its easy preparation and its bright yellow colour that brings it a touch of elegance. Depending on the geographical area, it is possible to find different variations of this dish; in fact, it is often paired with mushrooms, ossobuco (sliced veal shank) , sausage and seafood.
TIPS & VARIATIONS
To cook a tasty risotto is better to prepare a rich and flavourful stock. The stock that best meets these characteristics is made with meat. It is easily obtainable with a piece of beef (preferably with bones) cooked in salted water with various types of vegetables, including potatoes, carrots, celery, tomato and onion.
Ingredients
- 400g rice
- 2 saffron small packets
- 1,5l beef stock
- 1 shallot
- 2 tbsp extra virgin olive oil
- 1 glass of white wine
- 50g grated Parmesan cheese
- 50g butter
Instructions
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Finely slice the onion (or a shallot).
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Heat oil in a large pan. Sauté the onion that you have previously minced.
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Once golden, stir in the rice and toast for a few minutes. Mix frequently to prevent rice from sticking to the bottom of the pan..
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Simmer with white wine until reduced and keep mixing.
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Once wine has been completely absorbed, add frequently the beef stock (that you have kept warm in its pot).
- After 10 minutes (halfway through cooking time), dilute saffron in warm stock into a bowl.
- Pour diluted saffron into the pan and combine with rice. Keep cooking.
- Once completely cooked, remove the pan from heat. Add butter and Parmesan cheese and stir for a few minutes until creamy.
- Serve and garnish with some saffron threads.